gluten free bread - fail

I love the smell of warm filling the house with all it's yummy goodness. I used a bread maker for awhile and then switched over to hand made loafs. I loved watching it grow as it sat for 2 hours and then seeing it brown in the oven. When I decided to cut gluten out fresh bread is what I missed the most. I bought GF frozen loafs from the supermarket and found them gross. I have learnt when it comes to gluten it's about discovering new tastes and not finding a GF duplicate (the harshest lesson being when I tried GF eggos *shudder*). So when I decided to try 5 recipes I knew this bread had to be one of them.

Making bread from scratch is not as scary as it seems. It's more an exercise in patience. The cool rainy day made slowed my bread from rising but after a few hours it was ready. I popped my faux-Le-Creuset into the over for a half hour warm up. Usually I use a pizza stone but I thought I would try the pot. A while later the smell of warm baking bread filled the house, that smell gave way to a slight burning scent. My bread was slightly crispy and looked really rough. GF bread fail.

When my bread cooled and I sliced it open I was greeted with a beautiful sight. it was perfect inside. The texture and density was AMAZING. I toasted a slice and spread some marmalade jam onto it. Delicious. The crust was less then desirable but the inside was the closest I have ever come to real bread. So I'm going to try again with my trusty pizza stone and then see. Here's a snap of the inside of the bread with a pumpkin curry soup I made. So B+ for now.